Denver Sandwiches

1 quart ground raw ham 6 eggs beaten up (carry in pint jar).

1 cut ground onion Piece of butter.

Fry onions in butter until tender. Put in raw ham and cook slowly until done, but not very brown. Put in beaten eggs and cook until right to spread between slices of bread. Serve with coffee. Good for picnics - cooked over open fire.

Rhoda Edmunds Weingartner, Kiel, Wis.

University of Wisconsin.

Luncheon Sandwiches

Cut a loaf of sandwich bread lengthwise into four slices. Cut off outer crusts. Between each slice put a thick layer of cottage or cream cheese. Cover top and sides with thick layer of tomato aspic jelly which has been allowed to cool but not become stiff. Use a broad knife or spatula to manipulate the jelly. Serve in cubes or any desired shape on lettuce with mayonnaise.

Tomato Aspic Jelly.

2 1/2 cups cooked tomato Stalk of celery 2 or 3 cloves Salt and pepper.

1 slice of onion.

2 tablespoons gelatine Bay leaf.

2 tablespoons sugar.

1 1/2 tablespoons vinegar.

Cook tomato and seasonings (not vinegar) then strain into 2 tablespoons gelatine, soaked in 1/2 cup cold water and dissolved over hot water. Add vinegar and pour into shallow pan. When beginning to set, put in asparagus tips, olives or other cooked vegetables sliced thin or diced.

Gladys Adams Hanna, Hemlock, N. Y.

Syracuse University.

Toasted Chicken Sandwiches

Place sliced chicken between buttered slices of bread, spread with a little finely chopped Roquefort cheese, and toast on both sides in oven. Marguerite Rickert Jones, St. Louis, Mo.

University of Wisconsin.

St. Patrick's Sandwiches

Cut the bread thin and butter the slices, then spread cream cheese over them. Add either finely chopped green peppers or chopped parsley. The latter can be arranged in the shape of a tiny tree or shamrock. These sandwiches should be open ones.

Mary Louise Brown, Appleton, Wis. De Pauw University.

Snappy Sandwiches

Small jar of peanut butter 1 green pepper (chopped finely).

6 slices of crisply fried and cooled bacon (chopped finely) Mix these ingredients with sufficient mayonnaise so that it will spread easily. This will make thirty sandwiches.

Mary Louise Brown, Appleton, Wis. De Pauw University.

Fairmount Sandwiches

Spread three oblong pieces of bread with butter on both sides, two slices on one side. Put together with a mixture of chopped green and red peppers, celery and mayonnaise. Wrap in cheese cloth and press under a weight. Cut into slices.

Bessie Alford, Bloomington, Ill. Illinois Wesleyan University.

Clover Leaf Sandwiches

2 green peppers.

1/2 pound English walnut meats.

1 loaf sandwich bread 1/4 pound butter.

1 package Philadelphia cream cheese Remove the center of the peppers. Chop the walnuts and mix with the cream cheese. Fill the peppers with this paste of cream cheese and nuts and cut the peppers crosswise in thick slices. Cut the loaf of bread in thin slices, butter very sparingly and place a slice of stuffed pepper between the bread.

Margaret Calder Leib, Baltimore, Md.

Goucher College.